A walk between a Mai Tai and a Piña Colada, here is my take on that classic flavour pairing of rum and something smooth and delicious with a spark.
1.5 oz White Rum
1 oz Oat Milk and Pandan Syrup*
0.75 oz Lime Juice
0.25 oz Cointreau
5 dashes Ginger bitters
Dry shake all ingredients and pour over pebble ice. Garnish with lime leaf and candied ginger.
*Oat Milk and Pandan Syrup: Mix together 500g sugar with 500g barista grade oat milk and 50g pandan leaves. Bring the mixture to a boil and ad 20g of lime leaves. Blend everything and fine strain. Once the mixture is cooled add 1 oz of Cognac. Use this syrup instead of orgeat in any recipe and I bet you’ll have a fantastic time!